INGREDIENTS

FOR THE FRENCH TOAST:
6-8 Plums, pitted and quartered
400ml double cream
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
Orange zest
6-8 slices of white farmhouse load, crusts removed and cut into 4 triangles
TO SERVE:
4 tbsp mascarpone
Babease breakfast pouch of your choice

METHOD

Whisk the eggs into the cream and add the spices and orange zest.

Into an oven tray place half of the plums, then layer the bread slice on slice until the tray is full.

Scatter over the remaining plums.

Pour over the cream mix, pushing the bread down slightly so it soaks up all the lovely sauce.

Now, either put in the fridge overnight and bake in the morning or bake immediately in a preheated 180 oven for 10-15 minutes until the edges of the bread start to go golden and the liquid has been soaked up.

Stir one of our breakfast pouches into the mascarpone and drizzle it over the toast to serve.

Babease Top Tip: We like to serve this one with our Greek-Style Yoghurt with Mango, Coconut and Oats but pick your favourite flavour from our breakfast range, they all work really well with this recipe.

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